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| WHAT YOU'LL NEED |
| 1 |
pound (about 2 1/2 cups) pitted dried plums |
| 2 |
cups water |
| 1/2 |
cup Marsala or dry red wine |
| 1/4 |
cup lemon juice |
| 3 |
tablespoons vegetable oil |
| 2 |
tablespoons grated lemon peel |
| 1 |
tablespoon sugar |
| 1/2 |
teaspoon pepper |
| 1/4 |
teaspoon salt |
| 1/8 |
teaspoon ground cinnamon |
| 1/8 |
teaspoon ground allspice |
| 1/8 |
teaspoon ground cloves |
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No-stick cooking spray |
| 8 |
salmon steaks (about 6 ounces each) |
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Prep time: 10 minutes
Cook time: 35 minutes
In small saucepan, bring dried plums and water to a boil. Reduce heat; cover and simmer 20 minutes. Using slotted spoon, transfer dried plums to food processor, reserving cooking liquid. Add 1 cup of the cooking liquid (adding additional water, if necessary), wine, lemon juice, oil, lemon peel, sugar, pepper, salt, cinnamon, allspice and cloves to food processor; process until smooth. Return to saucepan; simmer over medium-low heat 10 minutes. Set aside.
Meanwhile, grill salmon over medium-hot coals (or broil on rack of broiler pan 3 to 4 inches from heat) 7 to 11 minutes or until fish is cooked to desired doneness, turning once. Serve with sauce.
Makes 8 servings
Nutrition Information Per Serving: 506 calories; 41% calories from fat; 23 g fat;
245 mg sodium; 38 g carbohydrate; 36 g protein; 112 mg cholesterol; 4 g fiber
Tip:
Salmon fillets with skin may be substituted for salmon steaks. Place salmon, skin sides down, on rack of broiler pan. Broil 3 to 4 inches from heat 6 to 8 minutes or until fish is cooked to desired doneness, without turning. Proceed as above.
Recipe created by Joyce Goldstein.
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